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Feng X, Zhu Y, Hua Y. New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding. Food Chem X 2023; 20:100892. [PMID: 38144723 PMCID: PMC10740077 DOI: 10.1016/j.fochx.2023.100892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/15/2023] [Accepted: 09/19/2023] [Indexed: 12/26/2023] Open
Abstract
Advances in grinding strategies have been beneficial to eliminating the off-flavor of soymilk and improving the quality soy products. Herein, four grinding processing, dry-blanching grinding (D-BG), wet-blanching grinding (W-BG), wet-anaerobic grinding (W-AG) and traditional grinding (TG) were employed and found to impose a significant impact on off-flavor components, accompanied by changes of hydroperoxides and free radicals. The results showed that all three methods could significantly hinder the formation of C6 aldehydes. C8 Alcohols and (E)-2-heptenal could be removed by D-BG, but lipids in dehulled soybean were prefer to be oxidized during storage, resulting in the accumulation of hydroperoxides and radicals. W-BG and W-AG have higher levels of 1-octen-3-ol, and soaking at an alkaline pH and increasing the number of rinses is beneficial for its removal. Gas chromatography-olfaction-mass spectrometry (GC-O-MS) combined with sensory evaluation showed that off-flavor profile of d-BGS, W-BGS and W-AGS was different. D-BG and W-AG possessed better flavor quality.
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Affiliation(s)
- Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Kumar S, Awana M, Rani K, Kumari S, Sasi M, Dahuja A. Soybean ( Glycine max) isoflavone conjugate hydrolysing β-glucosidase ( GmICHG): a promising candidate for soy isoflavone bioavailability enhancement. 3 Biotech 2023; 13:52. [PMID: 36685322 PMCID: PMC9849637 DOI: 10.1007/s13205-022-03427-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 12/08/2022] [Indexed: 01/19/2023] Open
Abstract
Isoflavones are a sub-class of phenylpropanoids having health benefits and a role in plant defence and plant-rhizobium interaction. Isoflavone conjugate hydrolysis is crucial in determining the bioactivity and bioavailability of these isoflavones inside the human body. This study examined the different characteristics of soy isoflavone conjugate hydrolysing β-glucosidase (GmICHG) to explore its potential for isoflavone bioavailability enhancement. We cloned the full-length GmICHG cDNA from the soybean seedling roots from the DS2706 variety of 1545 bp. The bioinformatics analysis revealed secretion and glycosylation of this protein. The evolutionary relatedness of this gene to the other glucosidases interestingly had related sequences outside the Papilionaceae family. The protein had a pI above neutral of 7.62 and optimum pH of 6.0, indicating its activity in the extracellular acidic environment. The GmICHG gene expression at three stages of seedling roots gradually rose to 1.84 ± 0.54 fold and a concomitant increase in the β-glucosidase activity. The enzyme kinetics of GmICHG showed a K m of 6.38 mM and V max of 2.82 U/ml and an optimum temperature of 40 °C. These hint that soy ICHG can be a potent candidate for the isoflavone bioavailability enhancement by hydrolysing their β-glycosidic bonds. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03427-5.
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Affiliation(s)
- Sandeep Kumar
- Division of Biochemistry, ICAR-IARI, PUSA Campus, New Delhi, 110012 India
| | - Monika Awana
- Division of Biochemistry, ICAR-IARI, PUSA Campus, New Delhi, 110012 India
| | - Khushboo Rani
- Division of Biochemistry, ICAR-IARI, PUSA Campus, New Delhi, 110012 India
| | - Sweta Kumari
- Division of Biochemistry, ICAR-IARI, PUSA Campus, New Delhi, 110012 India
| | - Minnu Sasi
- Division of Biochemistry, ICAR-IARI, PUSA Campus, New Delhi, 110012 India
| | - Anil Dahuja
- Division of Biochemistry, ICAR-IARI, PUSA Campus, New Delhi, 110012 India
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Li R, Zou J, Sun D, Jing Y, Wu D, Lian M, Teng W, Zhan Y, Li W, Zhao X, Han Y. Fine-Mapping and Functional Analyses of a Candidate Gene Controlling Isoflavone Content in Soybeans Seed. FRONTIERS IN PLANT SCIENCE 2022; 13:865584. [PMID: 35548294 PMCID: PMC9084227 DOI: 10.3389/fpls.2022.865584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/08/2022] [Indexed: 06/15/2023]
Abstract
Isoflavones, one of the most important secondary metabolites produced by soybeans (Glycine max (L.) Merr.), are important for a variety of biological processes, and are beneficial for human health. To identify genetic loci underlying soybean isoflavone content, a mapping population containing 119 F5:18 recombinant inbred lines, derived by crossing soybean cultivar "Zhongdou27" with "Dongong8004," was used. We identified 15 QTLs associated with isoflavone contents. A novel loci, qISO19-1, was mapped onto soybean chromosome 19 and was fine-mapped to a 62.8 kb region using a BC2F2 population. We considered GmMT1 as a candidate gene for the qISO19-1 locus due to the significant positive correlation recovered between its expression level and isoflavone content in the seeds of 43 soybean germplasms. Overexpression of GmMT1 in Arabidopsis and soybean cultivars increased isoflavone contents. Transgenic soybeans overexpressing GmMT1 also exhibited improved resistance to pathogenic infection, while transgenic Arabidopsis resisted salt and drought stress.
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Affiliation(s)
- Ruiqiong Li
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Jianan Zou
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Dongming Sun
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Yan Jing
- College of Tropical Crops, Hainan University, Haikou, China
| | - Depeng Wu
- College of Life Science, Huaiyin Normal University, Huaiyin, China
| | - Ming Lian
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Weili Teng
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Yuhang Zhan
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Wenbin Li
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Xue Zhao
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
| | - Yingpeng Han
- Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, Harbin, China
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A simple and portable method for β-Glucosidase activity assay and its inhibitor screening based on a personal glucose meter. Anal Chim Acta 2020; 1142:19-27. [PMID: 33280697 DOI: 10.1016/j.aca.2020.10.047] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 11/21/2022]
Abstract
In this study, a simple and portable enzyme activity assay and inhibitor screening method was developed based on β-Glucosidase-mediated cascade reaction in a personal glucose meter (PGM). The inhibition of castanospermine (β-Glucosidase inhibitor) on β-Glucosidase leads to reducing the yields of glucose and saligenin produced by the catalysis hydrolysis of D (-)-Salicin. The ferricyanide (K3 [Fe(CN)6]) can be reduced by the products of glucose and saligenin to form ferrocyanide ([K4[Fe(CN)6]) in the glucose strips, and thereby get the electron to generate PGM detectable signals. This strategy can realize the direct determination of glucose and saligenin using PGM as simple as measuring the glucose in blood. Under the optimum experimental conditions, quantitative detection of β-Glucosidase in crude almond sample was achieved within the ranges of 1.0-9.0 U/mL with the limit of detection of 0.45 U/mL. The recoveries of β-Glucosidase spiked with two different concentrations (3.0 and 6.0 U/mL) in the crude bitter almond extracts were determined as 96.2% and 84.3%, respectively. Furthermore, gallic acid, protocatechualdehyde, cryptochlorogenic acid, epigallocatechin, epicatechin and vanillic acid exhibited good inhibitory effect (all higher than 40%) on β-Glucosidase. In addition, tea polyphenol extracts of raw Pu-erh and Fuding white tea had good inhibition potency and the % of inhibition were (29.0 ± 3.5)% and (21.1 ± 2.2)% on β-Glucosidase, respectively. Finally, molecular docking study indicated that hydrogen bonding plays an important role in the interaction between the compounds and β-Glucosidase. The enzyme activity assay and inhibitor screening method developed in present study using PGM based on β-Glucosidase-mediated cascade reaction would be of value for expanding the application of PGM in non-glucose target analysis.
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Prawisut A, Choknud S, Ketudat Cairns JR. Expression of rice β-exoglucanase II (OsExoII) in Escherichia coli, purification, and characterization. Protein Expr Purif 2020; 175:105708. [PMID: 32738438 DOI: 10.1016/j.pep.2020.105708] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/10/2020] [Accepted: 07/10/2020] [Indexed: 11/15/2022]
Abstract
Enzymes involved in β-glucan breakdown in plants include endoglucanases, exoglucanases and β-glucosidases. Glycoside hydrolase family 3 (GH3) exoglucanases from barley and maize and a few plant GH3 β-glucosidases have been characterized, but none from rice. A few of these enzymes have been expressed in recombinant yeast and plant systems, but bacterial expression of plant GH3 enzymes has not been successful. We expressed the rice GH3 exoglucanase OsExo2 in Escherichia coli as a thioredoxin fusion protein, while other active plant GH3 enzymes could not be produced in this system. The protein was purified over 2000-fold in three chromatographic steps. The enzyme hydrolyzed β-1,3- and β-1,4-linked oligosaccharides and polysaccharides, consistent with a role in cell wall remodeling. Of the oligosaccharides tested, it had highest catalytic efficiency toward laminaritriose, (apparent kcat/Km = 37.7 mM-1s-1). Among polysaccharides, OsExoII hydrolyzed barley mixed β-glucan and laminarin with similar efficiencies (apparent kcat/Km = 3.7 and 3.4 mL mg-1 s-1, respectively), but achieved its highest apparent kcat with lichenan (2.9 s-1). OsExoII was found to be stimulated by ethylene glycol, which increased the apparent kcat and decreased the Km and was transglycosylated. These results imply that E. coli expression may be successful for certain plant GH3 enzymes and OsExoII may be a useful enzyme for application to glycoside production.
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Affiliation(s)
- Akkarawit Prawisut
- School of Chemistry, Institute of Science and Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand
| | - Sunaree Choknud
- School of Chemistry, Institute of Science and Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand
| | - James R Ketudat Cairns
- School of Chemistry, Institute of Science and Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand.
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Matsui K, Takemoto H, Koeduka T, Ohnishi T. 1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [ Glycine max (L.) Merr.] Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7409-7416. [PMID: 29943986 DOI: 10.1021/acs.jafc.8b01950] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Soaking and maceration of dry soybean seeds induce the formation of aliphatic volatile compounds that impact the flavor properties of food products prepared from soybean. Most aliphatic volatile compounds are formed through oxygenation of unsaturated fatty acids by lipoxygenases; however, lipoxygenases are not responsible for the formation of 1-octen-3-ol. 1-Octen-3-ol in soybean products is in general an off-flavor compound; thus, a procedure to manage its formation is required. In this study, we show that the formation of 1-octen-3-ol after hydration of soybean seed powder is independent of oxygen, suggesting that 1-octen-3-ol is not formed de novo from unsaturated fatty acids but instead from its derivative. When crude methanol extract of soybean seeds was reacted with β-glycosidases, 1-octen-3-ol was rather liberated from its glycoside. We purified the parent glycoside from soybean seeds and confirmed it as ( R)-1-octen-3-yl β-primeveroside [( R)-1-octen-3-yl 6- O-β-d-xylopyranosyl-β-d-glucopyranoside]. Green immature soybean fruits (pericarp and seeds) contain a high amount of 1-octen-3-yl β-primeveroside. Its amount decreases after hydration of dry soybean powder. The results indicate that management of 1-octen-3-ol levels in soybean products requires a different strategy than that applied to off-flavor compounds formed de novo.
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Affiliation(s)
- Kenji Matsui
- Graduate School of Sciences and Technology for Innovation, Faculty of Agriculture , Yamaguchi University , Yoshida 1677-1 , Yamaguchi , Yamaguchi 753-8515 , Japan
| | | | - Takao Koeduka
- Graduate School of Sciences and Technology for Innovation, Faculty of Agriculture , Yamaguchi University , Yoshida 1677-1 , Yamaguchi , Yamaguchi 753-8515 , Japan
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